Substituting for Eggs
Eggs used to be the cheap source of protein – but not anymore. With the avian flu causing a huge increase in the price and decreasing the availability of eggs, we tend to think twice before whipping up a quiche or omelet for dinner or baking with lots of eggs.
While eggs are still a great low-fat, low-calorie source of protein and nutrients, we can incorporate them into the essentials while stretching or substituting for them in other dishes.
Check out these resources to substitute for eggs in recipes:
University of Wyoming Extension – Egg Substitutes in Baking and Cooking
The University of Maine Cooperative Extension – Using Egg Substitutes in Baking and Cooking
NC Cooperative Extension – Looking for a Substitute for Eggs in Cooking or Baking
Bedford County Farmers Market
The Bedford County Farmers Market is closed for the 2024 season. Check back for the opening date or follow our facebook page.
What’s in Season for Spring?
Lettuces, Spinach, Kale, Collards, Carrots, Asparagus, Mushrooms, Strawberries, Spring Onions, Broccoli, Cauliflower, Cabbage
What’s Cooking Now?
Spinach!
Spinach is one of the first things to pop out of the ground in the spring. It is also full of nutrition and flavor as well. Spinach can be used raw or cooked and as a dish on its own or as an ingredient in combination. It’s a great filling for stuffed mushrooms, pasta shells or lasagna. Or it can be added to quiche or vegetable dip, soups or even cornbread or rolls. And, of course, it works very well in salads. Check out some added nutrition to your meals with the recipes below using spinach.
Grilled Fish Over Spinach with Lemon Ginger Sauce
Green Eggs and Ham in Puff Pastry
Spinach, Mushroom and Onion Quiche
Spinach and Cherry Salad with Warm Bacon Vinaigrette
Sweet Potato Orange Winter Salad
Check out the Produce Information Pages Below:
Eat Seasonally!
Seasonal Eating is all about eating what is growing here and now. A tomato doesn’t taste nearly as good in January when it is out-of-season as it does in July when it comes directly from the grower to you or to the grocery store. Produce eaten when it is in-season tastes better and maintains more of its nutrients. Eating with the seasons also helps reduce transportation, saving gas and emissions, as well as helps to support our local growers and local economy.
To eat seasonally, try growing your own produce this Spring and Summer to use throughout the growing season and preserve what you can’t use through freezing or canning. Another option is to frequent the local farmer’s markets. Even when shopping at the grocery stores, focus on what is seasonal for that month.
To see what is growing in Tennessee each month take a look at the Seasonal Eating Chart for Tennessee.
The Seasonal Kitchen Videos:
